Egg White and Veggie Breakfast Casserole | AH7.fit™

Ingredients

• 8 egg whites (I weighed them to around 240 grams)
• Spinach (fresh from my garden, chopped (about 30 grams))
• Tomatoes (diced (I used around 150 grams))
• Bell peppers (diced (another 150 grams))
• An onion (chopped (115 grams is what mine weighed))
• Low-fat cheese (shredded (I used half a cup, or 50 grams))
• Salt and pepper (I just eyeballed it, about 3 grams and 1 gram)
• Olive oil (1 tablespoon, or 15 ml)
• Fresh Mozzarella (just like my grandma used, sliced (around 150 grams))
• Fresh basil leaves (half a cup, or 20 grams)
• Fresh tomatoes (sliced (another 150 grams))
• Balsamic glaze (2 tablespoons, about 30 ml)
• More olive oil (1 tablespoon, 15 ml)
• Salt and pepper (just to taste)